Ingredients
2 loaves Brioche Bread (sold at Kroger for 3.99 a loaf)
½ stick unsalted butter
1 bag frozen peaches
½ cup brown sugar
3 tbsp granulated sugar
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 shot of whiskey
3 - 4 large eggs
1 - 1 ½ cups heavy cream
1 - 1 ½ cups whole milk
¼ cup light brown sugar
¼ cup granulated sugar
1 tbsp ground cinnamon
1 tsp vanilla extract
⅛ tsp salt
Directions
Step 1
(Day before: cut brioche bread into diced chunks. Let it sit out overnight to become stale.)
Step 2
1. Set oven to 350 degrees.
Step 3
In a skillet, melt the butter. Once the butter is melted, add the frozen bag of peaches and allow to cook down on medium heat fit about 3-5 minutes. Then add 1/2 cup of brown sugar, and 3 tbsp granulated sugar. Cook for about 5 more minutes on medium low. Once the peaches have softened, and the brown sugar is bubbly and syrupy, turn off the heat and add the vanilla extract and the whiskey. Stir well and transfer to a bowl to cool.
Step 4
In a large bowl combine eggs, heavy cream, whole milk, brown sugar, cinnamon, vanilla and salt. Whisk together until smooth and evenly incorporated.
Step 5
Fold in the bread cubes and the cooked peaches mix to the custard mix. Incorporate all ingredients together and transfer it to a lightly greased pan.
Step 6
6. Place in oven for 45-60 minutes or until edges are brown and the center is set.
Step 7
7. When done, let sit for 10-15 minutes. Take a spatula and get a serving of the bread pudding onto a plate.
Step 8
8. This recipe was made a la mode (with vanilla ice cream), whipped cream and caramel sauce. This is best served warm! Enjoy!
